‘Tis the season to travel and have fun, but you won‘t be able to do that on an empty stomach. During holy week, my family and I spent some time in the province. Yes, it was the perfect time to pray, reflect, and abstain from meat (and other worldly pleasures), but we had such a hard time stopping ourselves from eating since good food was a staple in our household.
I‘ve always been a fan of cheese pimiento spreads growing up. I never really bothered to find out how they were made, ‘til last week. My young nephews were all going to visit so my dad and I had to plan easy recipes both the kids and adults will enjoy. Here‘s a cheese pimiento recipe that you can whip up in minutes. You can pack this on your next picnic or roadtrip!
HERE‘S WHAT YOU‘LL NEED:
1 brick of unsalted butter
1 1/2 cup of grated cheddar cheese
1 can of condensed milk
2 Tbsp minced red capsicum (pepper)
1 loaf of wheat bread
Place the butter in the mixing bowl. It doesn’t matter if it’s hard or not. The softer it is, the easier you’ll be able to mix the ingredients. Grate the cheese in the same bowl. Add in the minced peppers. In this recipe, we decided to go for fresh capsicum, but if you don‘t have any, you can opt for Dona Elena’s canned variety.
Mix thoroughly. You can taste the mixture, and depending on your preference, gradually add the condensed milk until you get the right balance of sweet and savory. You can actually use a mixer, but a little manual labor won‘t hurt, it‘ll even add to the bonding experience especially if you‘re doing this with your kids, younger nephews, or even friends.